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Cottage Pie

This dish is good on a cold day, it warms you through. It is a spin on the classic cottage pie, which is the beef version of Shepherd’s Pie ( with lamb), I just added some different spices.

COTTAGE PIE
2-4 SERVINGS.

MASH POTATOES:
4 BAKING POTATOES
3-5 TSP. CREME FRAICHE
PLENTY OF BUTTER
SALT AND PEPPER

Peel and cut the potatoes into smaller pieces, boil them in lightly salted water for approx. 20 minutes until tender.

Mash the potatoes and mix creme fraiche into it have an soft and spreadable consistency. Add butter, salt and pepper to taste.

MEAT SAUCE:
3 CARROTS
2 CELERY STALKS
2 ONIONS
2 CLOVES OF GARLIC
1-2 TSP. GROUND CORIANDER
½-1 TSP. GROUND CUMIN
1 TSP. GARAM MASALA
140G TOMATO PASTE
500 G MINCED BEEF
SALT AND PEPPER

Peel and chop carrots, celery, onions and garlic into smaller pieces.

Sweat the vegetables in olive oil in a large pan for 3-4 minutes until the onions are transparent, season with salt, pepper, garam masala, coriander and cumin.

Add tomato paste and then brown the meat in it.

Preheat oven to 200 degrees celsius.

Pour the meat sauce into an ovenproof dish with tall sides and spread the mash potatoes over. Finish with a few knobs of butter. Season with salt and pepper.

Bake it for 30 minutes.

NB. The pie can be made in a large batch and then frozen in individual portions, ready to bake directly in the oven from the freezer.

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